Meatball Eggplant Begendi

A great dinner with roasted eggplant in the summer. Eggplants sold in the winter are tasteless like sponges. I definitely wouldn’t recommend taking it.
I don’t buy tomatoes in the winter months either, I only bought a small part of the tomatoes you see in the photo for decoration.

Materials

4 large eggplants
2 glasses of milk
1.5 tablespoons of flour
1 tablespoon of butter
Black pepper

For Meatball

500 g ground beef
1 medium onion
2 slices of breadcrumbs or 2 tablespoons of breadcrumbs
Salt, pepper, red pepper, some cumin

Preparation

For the minced meatballs; Add the grated onion, bread crumbs or breadcrumbs, salt and spices and knead. Prepare oval patties. Saute the meatballs with a little oil in a pan.
Make several holes in the eggplants and preferably roast them on the stove.
Without waiting, peel off the skin and put it in a bowl.
Chop the eggplants into small pieces and mash them with a knife.
Take butter and flour in a pan and fry until the flour smell disappears.
Add the milk. When it reaches the consistency of custard, add a little black pepper and salt to the eggplants and cook for 2 minutes. Spread it on the serving plate.
Arrange the hot meatballs on it.
You can mix the heated butter as you wish.
Serve without cooling.

NOTE: I wrote the recipe in its original form. If there is no roasted eggplant in the freezer, wait for the summer months.